Daube of pork

Daube of pork

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 30 mins Cook: 3 hrs Plus 24 hrs marinating

More effort

Serves 6 - 8
This recipe turns a sow's ear into a silk purse - shoulder meat may be cheap, but it's perfectly suited to being slow cooked

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal886
  • fat58g
  • saturates11g
  • carbs13g
  • sugars13g
  • fibre2g
  • protein80g
  • salt0.87g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3kg skinned, boned and rolled pork shoulder



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 350ml beef stock

For the marinade

  • 1 bottle full-bodied red wine
  • 300ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 plum tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 garlic cloves, crushed
  • 2 carrots, sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 celery sticks, sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 leek, trimmed and sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 tsp cumin seeds



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp fennel seeds
  • ½ bunch mint, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 3 sprigs thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 bay leaves


  1. Combine all the marinade ingredients in a large lidded casserole dish. Heat the sunflower oil in a large heavy-based frying pan until practically smoking and fry the pork until a dark brown all over. Add the pork to the marinade and leave to marinate in the fridge for 24 hrs.

  2. The next day, heat oven to 180C/fan 160C/gas 4. Remove the pork from the marinade and set aside. Place the marinade over a high flame and bring to the boil. Boil for 15 mins, skimming off any foam from the surface. Add the stock and bring back to the boil, then add the meat. Put on the lid, or tightly cover the casserole with foil, and put into the oven to cook for 3 hrs turning the meat halfway through.

  3. Lift out the pork and keep somewhere warm. Strain the cooking liquid through a fine sieve into a clean pan. Bring to the boil, then boil to reduce for about 15-20 mins. Check the seasoning before serving with the gravy.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Dec, 2011
I have used this recipe a number of times and it always goes down well!!! Easy and no worries re the cooking just put it in the oven and leave for said period. Delicious and tender meat, tasty gravy - if I feel too much oil left then I just separate it out.
26th Oct, 2011
I make this alot, so easy & well worth the time involved.
8th Mar, 2011
I cooked this for the first time for friends. It was a massive hit, but I did reduce the amount of olive oil used for the marinade down to 200 ml; this still seemed a lot and if I cook it again, I will only use 100 ml. When I asked our local butcher for 3kg of pork he said that was excessive for six people, so I only bought 2kg (weight after being skinned and boned) which was absolutely ample. Why Corrigan suggests 3kg in the recipe is beyond me! I also used rolled belly of pork rather than shoulder; worked just as well and every single scrap was eaten. Excellent for a dinner party and the potato and parnip accompanyment; absolute heaven!
21st Apr, 2010
I found the suggested quantity of oil much too much - even after cooling and spooning off as much fat as possible the sauce was still much too greasy for my taste. The pork had a nice flavour, though, so I might try again but use only a fraction of the amount of oil.
29th Nov, 2009
The marinade gave the pork a lovely flavour and the meat was very tender. The resultant red wine gravy had a slightly tangy flavour that the kids weren't too keen on, a bit of an acquired taste, but good for the adults.
25th May, 2009
This was lovely, meat was really tender, just wished I'd remembered to ask the butcher for the skin to roast along side as we missed the crackling.
24th May, 2009
As I'd forgotten to defrost my joint in time for cooking today, I went on a number of websites yesterday to see how to safely defrost pork. On all the websites I've been on, they all say NOT to ever partially cook pork and then leave to cook properly later. Obviously those of you who have posted comments haven't been harmed so I'm unsure whether to try this recipe or not. I'd really appreciate it if Good Food could give their comments please before I try this recipe because it looks and sounds wonderful!
6th May, 2009
Really delicious. I was concerned about the quantity of oil, but my mum assured me it would be ok and she was right. Just make sure that when you have reduced the gravy down, you use a separator to get rid of the excess oil, once that was done it was beautiful! Meat was very tender and smelt fabulous while cooking.
4th Oct, 2008
Loved the recipe, meat was really, but couldn't understand the need for all the oil in the marinade.
4th Mar, 2008
Excellent Excellent Excellent We cooked this dish for 225 people it was EXCELLENT we marinaded it over 24hours and it was just so so good THanks Richard ps We used the chine end of the shoulder joint from Lincolnshire Pigs only of course


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?